Barbera d'Asti docg

General description

Barbera is one of the most representative grape varieties in Piedmont and covers approximately 35% of the 53 000 hectares of vineyards in the region. Originally from the Monferrato district, the grape variety is cultivated mainly in the provinces of Asti and Alessandria, where it reaches its maximum expression in Barbera d’Asti and Barbera del Monferrato, two wines which were given the denomination of origin in 1970. Barbera d’Asti is a wine linked with old farming traditions, which has succeeded in responding to different needs and tastes. Today it undoubtedly represents, possibly more than any other wine, a constantly evolving product, which grows following new knowledge in the viticultural and oenological field and which, in terms of quality and quantity, can be presented to a public which is both curious, demanding and vast. It is fully deserving of consideration as one of the most important Italian reds and obtains increasing appreciation at international level.

Barbera d’Asti is interpreted in a rich variety of wines, distinguished by clearly defined styles: those that spend no time in wooden barrels so as to maintain the primary characteristics, those that mature in large barrels, to improve their complexity with respect for tradition, those that are completed with a passage in small oak barrels, acquiring texture and elegance, aimed at a more international taste.

The Superiore version

The Superiore version, obtained with meticulous care and selection of the grapes in the vineyard, is matured in the cellar for at least 12 months, during which it has to spend at least 6 months in wooden barrels, completed by a period of ageing in the bottle. It can only be released for sale from January 1st two years after harvesting. 

These are wines with a long cellar life, which can be appreciated even after 10 years in the bottle. 

The subzones of Barbera d’Asti

From the 2000 harvest, within the context of the “Superiore” type of wine, three areas of particular prestige have been created within the production zone: NIZZA, TINELLA and COLLI ASTIANI, defined by law as ”subzones”. With restricted territorial identities and even stricter production rules, Barbera d’Asti Superiore is enriched with new, high quality proposals which are recognisable by the wording on the label.

Organoleptic characteristics

The colour is ruby red, particularly intense in the Superiore type, tending towards garnet with age. The perfume is intense, vinous when young, and persistent: cherries, plums and dark berries prevail, evolving into scents of jam and fruit preserved in spirit, followed by more or less intense balsamic, spicy and sometimes floral notes; with ageing in wood it develops scents of cinnamon, cocoa and liquorice. It is full to taste, exceptionally warm and harmonious. Maturity adds the complexity and richness of sweet velvety tannins and lingeringly persistent scent and flavour.

Serving suggestion

In the basic version it perfectly accompanies a complete meal. The “Superiore” versions go well with haute cuisine, meat dishes and game. Ideal with cheeses, especially mature or blue cheeses.

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